Changes in sparkling wine aroma during the second fermentation under CO2 pressure in sealed bottle

RAFAEL MARTÍNEZ GARCÍAJUAN CARLOS GARCÍA MAURICIOMARÍA TERESA GARCÍA MARTÍNEZ2026-01-292026-01-29201710.1016/j.foodchem.2017.06.0662-s2.0-85020538393https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/28174Analytical ChemistryFood ScienceAnalytical ChemistryFood ScienceChanges in sparkling wine aroma during the second fermentation under CO2 pressure in sealed bottleresearch article